One Pound Pizza Dough Abm Or 1 12 Pounds Recipes

ONE POUND PIZZA DOUGH ABM (OR 1 1/2 POUNDS)

One Pound Pizza Dough Abm (Or 1 1/2 Pounds) image

This is based on a recipe from BH&G's Bread Machine Bounty. It's delicious and simple and makes a one pound (or 1 1/2 pounds in parens) pizza dough. Cook time does not include bread machine dough cycle. You may optionally freeze the dough, or half the dough, for later use. To freeze: wrap in plastic wrap and transfer to a freezer bag; seal, label, and freeze for up to 3 months; to thaw, let dough stand at room temperature about 2 1/2 hours or till thawed; you may also thaw overnight in the refrigerator. UPDATE: after reading the first reviewer's comments about the cooking method, I have to confess that while I use this recipe for the dough itself, I've never followed these cooking instructions, nor have I tried to freeze the dough; I've included those instructions because they came with the recipe and I wanted to be thorough in adding this recipe to Zaar. I'm intrigued enough to want to try both cooking methods and freezing the dough and will report back! :)

Provided by mersaydees

Categories Low Cholesterol

Time 30m

Yield 1-2 pizzas

Number Of Ingredients 6

Ingredients

2/3 cup water (1 cup)
4 teaspoons cooking oil (2 tablespoons)
2 cups bread flour (3 cups)
1/2 teaspoon salt (3/4 teaspoon)
1 teaspoon active dry yeast (1 1/2 pound uses same measure)
cornmeal (optional)

Steps:

Add the first 5 ingredients to bread machine in the order recommended by its manufacturer. Select dough setting.
When cycle is complete, remove dough from machine; if making the 1 1/2 pounder, divide it in half.
TO MAKE A THIN PIZZA:.
Grease a 12-inch pan or large baking sheet. Optionally sprinkle with cornmeal.
On a lightly floured surface, roll the dough (for a 1 pounder) or each dough half (for the 1 1/2 pounder) into a 13-inch circle. Transfer to pan or baking sheet. Do not let dough rise.
Bake in a 425°F oven about 12 minutes or till browned.
Top with pizza sauce and toppings of your choice.
Bake 10 to 15 minutes more or till bubbly.
TO MAKE A PAN PIZZA:.
Grease a 9x9x2-inch baking pan (or 2 pans if your making both halves of the 1 1/2 pounder); optionally sprinkle with cornmeal.
Roll out the 1 pound dough or each half of the 1 1/2 pounder to fit the bottom of the pan(s), and to reach halfway up the sides of prepared pan(s).
Cover and let rise in a warm place till nearly double (30 to 45 minutes).
Bake in a 375°F oven for 20 to 25 minutes or till lightly browned.
Top with pizza sauce and toppings of your choice.
Bake 15 to 20 minutes more or till bubbly.

Nutrition Facts : Calories 1082.1, Fat 20.8, SaturatedFat 2.8, Sodium 1174.5, Carbohydrate 192.4, Fiber 7.8, Sugar 0.7, Protein 27.4

HOMEMADE PIZZA DOUGH

Homemade Pizza Dough image

Categories Bake Summer Grill/Barbecue Gourmet

Yield Makes 1 lb dough, enough for 2 (9-inch) pizzas

Number Of Ingredients 5

Ingredients

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
3/4 cup warm water (105-115F)
1 teaspoon salt
1/2 tablespoon olive oil

Steps:

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture appears creamy on surface, about 5 minutes. (If it doesn't, discard and start over with new yeast.)
Stir together 1 1/4 cups flour and salt in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough of remaining flour (1/4 to 1/2 cup) for dough to come away from side of bowl. (This dough will be slightly wetter than other pizza doughs you may have made.)
Knead dough on a work surface with floured hands, reflouring work surface and hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 8 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise until doubled in bulk, about 1 1/4 hours.
Dough can be allowed to rise, covered and chilled, 1 day. Bring to room temperature before kneading.

PIZZA DOUGH I

Pizza Dough I image

This one is a quick recipe that merely involves mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this approach.

Provided by Gudny Bjorg Kjaerbo

Categories Bread Pizza Dough and Crust Recipes

Time 35m

Yield 15

Number Of Ingredients 6

Ingredients

3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)

Steps:

Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 20.1 g, Fat 2.1 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 156.2 mg, Sugar 0.9 g

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